Here's a recipe for an all natural yeast baguette with a dash of whole grain.  The recipe is inspired by the poolish baguette recipe in 'Bread Baker's Apprentice' and also by the white sourdough bread from the Bertinet bakery. 

Apologies for the poor looking results but I hope you'll find the taste is worth it.  As you can see, my scoring, shaping and steam baking still require much improvement. I'm sure you'll find whatever method you normally use for shaping/scoring/steaming baguettes will yield more aesthetically pleasing results.

Hopefully you'll find this more flavourful than the average 'cardboard' baguette.  It has a nutty taste with a fantastic aroma reminiscent of good pain au levain minus the sour. The crumb is reasonably open (considering the 60% hydration) but the texture remains fairly 'fluffy' rather than chewy; a compromise of sorts

The 'pate fermentee' is simply left over dough from a previous batch made according to the same formula and hydration. After bulk ferment, some of the dough  was put into the refrigerator and left to slowly ferment for 2 days.

Additional note: I have made this recipe using 550g all purpose flour and no bread flour to give an even softer crumb.  With careful handling and a slightly longer proof, the crumb will remain just as open but may be trickier to score.

(makes 3 to 4 baguettes depending on how much dough you wish to reserve)

• 150g white starter (100% hydration, 24 hour build)
• 150g pate fermentee (60% hydration)  Add more if you like!
• 300g all purpose flour (T55)
• 250g bread flour  (T65)
• 50g whole wheat flour (T110) or whole spelt
• 330g water
• 10g salt 

Mix the flour and water into a rough dough.  

Leave to autolyse for at least half an hour.

Mix in white starter, pate fermentee and salt in turn.

Leave for 10 to 15 minutes.

Knead/fold until at least a medium window pane.

Bulk ferment at room temperature for 5 hours (or until well over twice in bulk with visible gas bubbles)  

Stretch and fold (if only previously brought to medium windowpane) after one hour.

Set aside any dough you wish to refrigerate for use next time. 

Shape and proof in couche for additional hour.

Bake with steam at high temperature (use whatever method works best for you). 

Enjoy! 

--FP